Coconut Rosemary Ghee Wings

  • 1 Large Head of Broccoli, cut into florets (400g)
  • 1 lb Chicken Wings- about 10 wingettes and/or drumetes (454g)
  • 1 tbsp Garlic Rosemary CocoGhee (240g)
  • 2 tsp Paprika (5g)
  • 1/2 tspSalt (3g)
  • 1/2 tsp Black Pepper (1g)
  • 1/2 tsp Lemon Juice (2.5g)
  • 1 pinch cup See Salt Finishing Salt (<1g)
  1. Trim tips of wings (if not already trimmed), and separate drumettes from wingettes at joint (if not already separated by butcher)
  2. Rinse and pat chicken wings dry
  3. Rub ghee over wings by hand, coating thoroughly
  4. In small bowl, combine lemon juice, paprika, salt and pepper
  5. Rub spice blend into wings
  6. Place wings on parchment paper lined baking sheet, refrigerate 45 minutes
  7. Heat over to 425 degrees
  8. Take wings from refrigerator and place directly into oven
  9. Bake for 30 mins, turning once midway through
  10. Optional-Broil on high for 1 minute to get a crispier skin
  11. Remove from oven sprinkle with finishing salt, cool and enjoy!